COOKING CLASSES IN SAN FRANCISCO

  • ITALIAN COOKING (from New Jersey to Italy to California)

    September 21, 2018 6:00 PM

    This class menu is extremely personal for me. I grew up on Italian-American food in New Jersey, basically red sauce and pizza. It’s still my personal ideal for what comfort food is. But as a chef having lived in California for the last 18 years, my interpretation of Italian food has certainly taken a huge bias towards fresh, local and much lighter cuisine. Which is actually way more Italian in style then the Italian American food I grew up eating. Some dishes I’ve created, like this tomato carpaccio are more modern and plate up stunningly while another like the oven roasted meatballs are extremely traditional and pretty rustic. The thing that they always have in common is that they both call upon the absolute best quality ingredients and are prepared with thoughtfulness and skill to make something completely delicious. I don’t think that a perfect meatball needs any dressing up, it should simply make you think of your childhood or another food memory. For me it was my Nana’s meatballs with spaghetti that she would make me whenever my parents were away and she watched my sisters and I. If you simply come to this class to just learn how to make our San Marzano tomato sauce you’ll “get your money worth.” Seriously!

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  • ITALIAN COOKING (from New Jersey, to Italy to California)

    September 28, 2018 6:00 PM

    This class menu is extremely personal for me. I grew up on Italian-American food in New Jersey, basically red sauce and pizza. It’s still my ideal for what comfort food is. But as a chef having lived in California for the last 18 years, my interpretation of Italian food has certainly taken a huge bias towards fresh, local and much lighter cuisine. Which is actually way more Italian in style then the Italian American food I grew up eating. Some dishes I’ve created, like this tomato carpaccio are more modern and plate up stunningly while another like the oven roasted meatballs are extremely traditional and pretty rustic. The thing that they always have in common is that they both call upon the absolute best quality ingredients and are prepared with thoughtfulness and skill to make something completely delicious. I don’t think that a perfect meatball needs any dressing up, it should simply make you think of your childhood or another food memory. For me it was my Nana’s meatballs with spaghetti that she would make me whenever my parents were away and she watched my sisters and I. If you simply come to this class to just learn how to make our San Marzano tomato sauce you’ll “get your money worth.” Seriously!

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  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    October 5, 2018 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • CHEF JORDAN’S FAVORITES

    October 19, 2018 6:00 PM

    It’s crazy that we are already deep into the fall and it’s time for another Chef’s Favorites class. In this class we prep, cook, plate and of course eat four of my favorite dishes to cook and to eat. And I can say with certainty that these dishes will instantly become some of your favorite dishes to cook at home as well. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but well worth the effort; let me show you how it’s done. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. Our version of a seafood tostada will take you immediately to Mexico, home of the best food on earth. The seafood that we get is to die for. This Moroccan chicken is flavorful and tender beyond belief with amazing sweet, sour and salty flavors going on. Come learn how to make and use preserved lemons. And don’t sleep on our bread pudding for dessert with salted caramel sauce, beyond addictive!

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  • CHEF JORDAN’S FAVORITES

    October 26, 2018 6:00 PM

    It’s crazy that we are already deep into the fall and it’s time for another Chef’s Favorites class. In this class we prep, cook, plate and of course eat four of my favorite dishes to cook and to eat. And I can say with certainty that these dishes will instantly become some of your favorite dishes to cook at home as well. Most people love to eat pork belly in a restaurant but haven’t a clue how to prepare it at home. It’s a bit time consuming but well worth the effort; let me show you how it’s done. The pairing of fatty pork with sweet Asian pears, tart lime and crunchy peanuts is truly special. Our version of a seafood tostada will take you immediately to Mexico, home of the best food on earth. The seafood that we get is to die for. This Moroccan chicken is flavorful and tender beyond belief with amazing sweet, sour and salty flavors going on. Come learn how to make and use preserved lemons. And don’t sleep on our bread pudding for dessert with salted caramel sauce, beyond addictive!

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  • FALL FEAST

    November 9, 2018 6:00 PM

    This will be our last fall class before our annual Thanksgiving Training Camp so now’s the time to sign up. We’ll be cooking up some awesome dishes in this class. Wait until you slice and eat a raw scallop from Viking Village, they’re sublime with a combination of citrus and chili. The persimmon salad is literally my favorite dish this time of year, this is the dish you will come back to every year for the rest of your life. So it’s like an investment for your future, LOL. Learn how to make a world class wild mushrooms risotto and all of the tricks to maximizing the texture and flavor of the rice. We’ll use at least four different mushrooms in this dish and some house made black truffle butter as well. For dessert a sweet and sour Meyer lemon sabayon is light, refreshing and delicious.

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  • THANKSGIVING TRAINING CAMP

    November 16, 2018 6:00 PM

    How can it be Thanksgiving again already? Yep, time flies but I don’t mind since Thanksgiving is my favorite day of the year. Whether you are hosting for the first time ever or going to your future in laws and trying to impress them, we’ve got you covered. Come to our 10th annual Thanksgiving Training Camp and learn everything you’ll ever need to know. This is a class that you only need to take once and it will serve you the rest of your life. We’ll cook the perfect, juicy bird. Turkey stock and a pan gravy from scratch and the best wild mushroom stuffing ever. We’ll skip the green bean casserole if that’s ok but make some other amazing sides. We keep it pretty traditional with some “cheffy” twists…this is one of our best classes of the year! Wouldn’t the world be a better place if we had Thanksgiving dinner twice a year?

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  • KNIFE SKILLS: CHOP LIKE A PRO

    November 30, 2018 6:00 PM

    Our Knife Skills class has become so popular so we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives. We’ll teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10 times in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

    View Menu

Students say...

"This is a real cooking class - everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training."

"Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan's ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring."

Gift Certificates:

PERFECT FOR HOME COOKS

and couples looking for a great night out Jordan’s Kitchen is all about one thing, FUN. We offer the most hands-on cooking classes in SF that are delicious, educational and extremely interactive. We emphasize seasonal, modern food comparable to that of your favorite local restaurants.  Classes take place every Friday evening in our private SoMa commercial kitchen and focus on a four course menu which changes weekly. Classes are four hours long, are completely hands-on and always led by Chef Jordan personally. They cost $165 per person. We use the freshest, most inspiring ingredients direct from that days farmers market. We have a firm one week cancellation policy for all classes and offer a full credit to any future class subject to availability.